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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food Biochemistry
Code: G2903B
Teacher:  Stefania Iametti
CFU subdivision: Lectures: 3,5
Practices in laboratory:  0,5
Basic aims:  To provide the basic knowledge required to understand at a molecular level the properties of biological materials, in terms of structure, interactions among components, and the transformations occurring in mteabolism. To acquire basic knowledge on how individual food components - with a particular focus on macromolecules - relate to the quality and safety of foods, also with reference to the peculiar needs of specific consumers.
Acquired skills:  To understand the main features of biological components in terms of their structure and of their role in metabolism. To define the main aspects of the metabolism and of its regulation, also in terms of their relevance to human nutrition. A general understanding of the molecular issues and of the molecular interactions that are relevant to quality and safety issues in foods.
Course contents:  Properties of food materials and of its main components, their relevance for the definition of food quality. Structural and functional properties of proteins in food: role of structural organization of proteins.
Controlled denaturation of food proteins: role and meaning of controlled unfolding/refolding during food processing and their role for safety. Interactions among the various macromolecules in food system and their role in food technology and in human nutrition.
Modification of nucleic acid sequences induced by processing and their significance to food systems.
Program:  First part: food macromolecules and their food processing

Molecular approaches for investigating food macromolecules and their process-induced modifications
Role and meaning of interactions among macromolecules and macro/micro components in food
Structural modifications induced by physical treatments
Structural modifications induced by chemical treatments
Structural modifications induced by enzymatic treatments
Structural modifications of protein in complex system

Secon part: biochemical basis for food quality and safety

Properties of macromolecules relevant to the definition of food quality and safety (antinutritionals, allergens; sources of food intolerance)
analytical and nutritional meaning of process-induced modifications; molecular determinants of shelf-life
Fundamental and applications of molecular-based approaches to food quality issues
Prerequisites:  Basic knowledge on general biochemistry
Preparatory instructions:  none
Learning materials:  Copies of any original visual aids are circulated among students, as are selected monographs and selected original papers. Self-guided and assisted use of the internet.
•Campbell/Farrel: Biochimica, EdiSeS
Other info:  There are mid-term tests during classes, and a written final exam for anyone failing one or both the mid-term tests.
Program of Food Biochemistry (pdf version)
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